Kumaoni Raita
Veg
A distinctive raita made with cucumber or raw onion in beaten yoghurt, seasoned not with chaat masala but with mustard oil, green chillies, fresh coriander, and a pinch of roasted cumin — the use of mustard oil in the yoghurt is the Pahadi signature, giving the raita a pungent, clean kick absent from plains-style raitas.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
|
1 cup | Yogurt , plain |
|
1 medium | Cucumber , finely chopped |
|
1 small | Onion , thinly sliced |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 tablespoon | Mustard oil |
|
1 tablespoon | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Peel and grate the cucumber, then squeeze out excess water.
- 2 Finely chop the onion and fresh coriander leaves.
- 3 In a bowl, whisk the yogurt until smooth.
- 4 Add the grated cucumber, chopped onion, and salt to the yogurt and mix well.
- 5 Heat mustard oil in a small pan over medium heat.
- 6 Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 7 Add red chili powder, turmeric powder, and coriander powder to the pan and stir quickly.
- 8 Pour the tempered spices over the yogurt mixture and stir to combine.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Ensure the cucumber is well-drained to prevent the raita from becoming too watery.